STEAK RECIPES IN CROCK POT RECIPES

Name: Crock Pot Swiss Steak
Prep time: 25 min
Total time: 2 h 5 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons oil; 2 lbs beef round steak; 1/2 cup flour; 4 potatoes, peeled and quartered; 2 onions, sliced; 4 carrots, sliced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (14 1/2 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce

CROCK POT SWISS STEAK RECIPE - FOOD.COM - RECIPES, FOOD ...

Crock Pot Swiss Steak Recipe - Food.com - Recipes, Food ... image

Make and share this Crock Pot Swiss Steak recipe from Food.com.

Total Time 125 minutes

Prep Time 25 minutes

Cook Time 1

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
2 lbs beef round steak
1/2 cup flour
4 potatoes, peeled and quartered
2 onions, sliced
4 carrots, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

Heat the oil in a skillet, then coat the steak with flour and brown in the oil.
Remove the steak from the skillet and drain.
Place the potatoes, carrots and onion in the bottom of the Crock-Pot.
Place the steak on top of the vegetables and sprinkle with salt and pepper.
Pour the tomatoes and tomato sauce over the meat.
Cover; cook on Low for 10 hours or on High for 6 hours.

Nutrition Facts : Calories 360.9, FatContent 7.7, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 652.7, CarbohydrateContent 67.4, FiberContent 9.9, SugarContent 12.1, ProteinContent 8.8

BEST CROCK POT PEPPER STEAK - HOW TO MAKE CROCK ... - DELISH

Best Crock Pot Pepper Steak - How To Make Crock ... - Delish image

This is a slow cooker take on the Pepper Steak, the classic Chinese-American stir fry filled with bell pepper, onion, garlic, ginger and soy.

Provided by Justin Sullivan

Categories dinner main dish

Total Time 4 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-5 servings

Number Of Ingredients 17

Ingredients

1 1/2 lb. flank steak, cut into strips
Kosher salt
Freshly ground black pepper
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium white onion, sliced
2 inch piece of garlic, quartered
2 garlic cloves, peeled and smashed
1 c. low-sodium beef stock
1/3 c. low-sodium soy sauce
1/4 c. brown sugar
3 tbsp. rice wine vinegar
3 tbsp. sesame oil
2 tbsp. cornstarch (optional)
Cooked rice, for serving
Sliced scallion, for garnish
White sesame seeds, for granish

Steps:

Season flank steak thoroughly with salt and black pepper. In a large Crock Pot combine steak, bell pepper, onions, ginger and garlic. In a mixing bowl or measuring cup combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the Crock Pot. Cover and cook on high for 3 1/2 hours to 4 hours or on low for 5 to 6 hours, until the steak is totally tender. Remove the garlic and ginger. Optional step: If you desire the sauce to be a bit thicker, in a small bowl combine cornstarch and 1/4 cup of the cooking liquid to create a slurry. Stir the slurry into the Crock Pot, cover and cook on high until thickened, an additional 10 to 15 minutes. Serve over rice and garnish with scallion and white sesame seeds.

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BEST CROCK POT PEPPER STEAK - HOW TO MAKE CROCK ... - DELISH

This is a slow cooker take on the Pepper Steak, the classic Chinese-American stir fry filled with bell pepper, onion, garlic, ginger and soy.
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Reviews 4
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Season flank steak thoroughly with salt and black pepper. In a large Crock Pot combine steak, bell pepper, onions, ginger and garlic. In a mixing bowl or measuring cup combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the Crock Pot. Cover and cook on high for 3 1/2 hours to 4 hours or on low for 5 to 6 hours, until the steak is totally tender. Remove the garlic and ginger. Optional step: If you desire the sauce to be a bit thicker, in a small bowl combine cornstarch and 1/4 cup of the cooking liquid to create a slurry. Stir the slurry into the Crock Pot, cover and cook on high until thickened, an additional 10 to 15 minutes. Serve over rice and garnish with scallion and white sesame seeds.

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